You are here

Bur'Ghul And Lentil Soup

Lebanese.Chef's picture
  Lentils 1 Cup (16 tbs)
  Water 5 Cup (80 tbs)
  Onions 2 Medium
  Olive oil 1⁄2 Cup (8 tbs)
  Burghul 1 Cup (16 tbs)
  Salt 1 Tablespoon

Boil the lentils in the water until soft.
Fry the onions in the oil until very dark brown (practically black).
Add the bur'ghul to the cooked lentils and bring to a boil.
While boiling slowly add the hot oil from the onions.
Add salt.
Cover and simmer slowly.
Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
Mix the onion paste into the simmering lentil and bur'ghul mixture.
Continue to simmer until bur'ghul is soft for approx 1 1/2-2 hours.
The soup must be stirred regularly while cooking to prevent it sticking to the bottom, and boiling water may be added if required to keep a thick, creamy consistency.
Adjust salt to taste.
Variation - Puree the soup and add salt to taste.

Recipe Summary

Difficulty Level: 
Cook Time: 
120 Minutes

Rate It

Your rating: None
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 386 Calories from Fat 166

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 978.3 mg40.8%

Total Carbohydrates 45 g15%

Dietary Fiber 15.6 g62.3%

Sugars 3.7 g

Protein 12 g24.3%

Vitamin A 0.3% Vitamin C 10.8%

Calcium 4.3% Iron 18.3%

*Based on a 2000 Calorie diet

Bur'Ghul And Lentil Soup Recipe